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In need of a show-stopping side dish for your next fancy dinner or lunch?
How about these Stuffed Quinoa and Raisin Butternuts developed by The Honest Grazer?
This sweet and salty dish will be a family recipe to be passed on for years to come.
Ingredients
- 2 medium butternuts
- 1 cup cooked quinoa
- ½ tsp fennel seeds
- ½ tsp mustard seeds
- 1 tsp ground coriander
- 1 tsp salt and pepper to taste
- 1 tbsp coconut oil
- ½ cup raisins
- ¼ cup chopped macon (vegan bacon) (optional)
- ¼ cup walnuts
- ¼ red onion
- ½ grated apple
- Twine/string
Directions
- Preheat oven to 200ºC and bake whole butternuts for 35min until tender. Remove from oven and allow to cook slightly while preparing the stuffing.
- In a deep pan, fry the onions in coconut oil until translucent, then add fennel, mustard seeds, coriander.
- Then add the cooked quinoa, raisins, chopped macon, grated apple and walnuts and reduce the heat.
- Add more oil or a dash of water if it starts sticking too much.
- Once the macon, apple and quinoa have browned, remove from heat and transfer to a bowl.
- Cut the slightly cooled butternuts in half and remove pips and some filling.
- Stuff both sides of the halves with quinoa stuffing and then tie tightly around the two halves, back together with the twine/string.
- Brush with oil and honey/maple syrup (optional) and return to the oven for 15-20min to brown the outside of the butternut.
- Slice to serve as a side or remove string to serve half as a main course.
